辐照剂量对道口烧鸡品质的影响  

Effect of Irradiation Dose on Quality of Daokou Roast Chicken

作　　者：韩二芳[1] 赵文红[2] 申飞 李云 钱志伟[1] HAN Erfang;ZHAO Wenhong;SHEN Fei;LI Yun;QIAN Zhiwei(Department of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450,China;Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450 [2]河南工业大学,河南郑州450001

出　　处：《食品科技》2023年第12期91-97,共7页Food Science and Technology

基　　金：河南省高等学校重点科研项目(18B550007)。

摘　　要：为研究辐照剂量对道口烧鸡品质的影响,在确保灭菌效果满足GB 2726—2016《食品安全国家标准熟肉制品》中酱卤肉制品要求的前提下,更好地保留道口烧鸡的各项品质。以3、6、9、12、15 kGy剂量分别进行辐照灭菌处理的样品作为实验组,对照组则采用厂家现使用的高温高压灭菌(121℃/20 min)方法。样品在灭菌后全部放入恒温箱中,在37℃条件下保温10 d,期间在第0天、第2天、第4天、第6天、第8天、第10天检测各组样品的出水出油率、质构、菌落总数、硫代巴比妥酸值、挥发性盐基氮值等指标,并进行感官评价。结果表明:在保温第10天,辐照剂量6 kGy样品组的菌落总数小于80000 cfu/g、硫代巴比妥酸值小于0.5 mg/kg、挥发性盐基氮值小于23 mg/100 g,均未超过限值,其在出水出油率、弹性、咀嚼性、感官评分均优于辐照9 kGy的样品组,与辐照9 kGy的样品组之间差异均不显著(P>0.05);辐照9 kGy的样品组在灭菌效果上与对照组差异不显著(P>0.05);辐照6、9 kGy的样品组在出水出油率、弹性、咀嚼性、感官评分上均明显优于对照组,与对照组差异显著(P<0.05)。辐照剂量在6~9 kGy之间时,在保证灭菌效果满足GB2726—2016中酱卤肉制品要求的前提下,相比高温高压(121℃/20 min)灭菌方式,辐照灭菌能明显更好地保留道口烧鸡产品的优良品质,为消费者提供优质产品。In order to study the effect of irradiation dose on the quality of Daokou roast chicken,the quality of Daokou roast chicken was better preserved under the premise of ensuring that the sterilization effect met the requirements of the national standard“GB 2726—2016 National Standard for Food Safety Cooked Meat Products”.The samples of 3,6,9,12,15 kGy radiation sterilization treatment were used as the experimental group,while the control group underwent the high-temperature and high-pressure sterilization method currently used by the manufacturer(121°C/20 min).After sterilization,all samples were placed in incubators and kept warm for 10 days at 37℃.The oil yield,texture,total number of colonies,thiobarbituric acid(TBA)value,total volatile basic nitrogen(TVB-N)value and other indicators of each group were detected on the 0th,2nd,4th,6th,8th and 10th day,and sensory evaluation was conducted.The results show that:on the 10th day of insulation,the total number of colonies in the 6 kGy sample group was less than 80000 cfu/g,the TBA value was less than 0.5 mg/kg,and the TVB-N value was less than 23 mg/100 g,all of which did not exceed the limit value.The oil yield,elasticity,mastication and sensory scores of the 6 kGy sample group were better than those of the 9 kGy sample group.There was no significant difference between the two groups(P>0.05);There was no significant difference in sterilization effect between the sample group irradiated with 9 kGy and the control group(P>0.05).The oil yield,elasticity,mastication and sensory scores of 6 kGy and 9 kGy irradiated samples were significantly better than those of control group(P<0.05).When the irradiation dose is between 6 kGy and 9 kGy,while ensuring that the sterilization effect meets the requirements of GB 2726—2016 for sauce braised meat products,irradiation sterilization can significantly better preserve the excellent quality of Daokou roasted chicken products compared to high-temperature high-pressure(121℃/20 min)sterilization method,providing consumers w

关 键 词：道口烧鸡 辐照 剂量 品质 

分 类 号：TS251.67[轻工技术与工程—农产品加工及贮藏工程]